Aida Mollenkamp's Keys to the Kitchen: The Essential by Aida Mollenkamp, Alex Farnum

By Aida Mollenkamp, Alex Farnum

Nutrition community and Cooking Channel famous person Aida Mollenkamp lays a useful origin for chefs in Keys to the Kitchen. This entire guide collects greater than three hundred cutting edge, modern recipes in addition to colour pictures, lots of informative illustrations, a considerable approach primer, and invaluable how-to info on topics as wide-ranging as rust elimination, throwing a dinner party, and knife abilities. For participants of the tech-savvy new new release who can't cook dinner yet are looking to, this crucial reference consultant makes an incredible origin and for these already comfy within the kitchen it's packed with "who knew" moments for increasing their repertoire of serious recipes.

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Extra info for Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook

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USE: With garlic, olives, Italian food, roasts, breads, potatoes. BAY W H AT : Leaves from a tree usually from California or Turkey, bay leaves are commonly found dry. USE: Flavor for stocks, stews, soups, braises, stuffing, and other slow-cooked meals. THY ME W H AT : Key to French cuisine, thyme has a very perfumed scent. USE: In many cuisines from Caribbean to French for pasta, soups, stews, and roasts, with carrots and leeks. 42 / KEYS TO THE KITCHEN Carrots, pork, fish, pasta dishes, stews, THY ME BAY ROSE M ARY SAGE OREGANO M AR JORA M THE SET-UP / 43 T E N DE R H E R B S PARSL EY Possibly the most ubiquitous herb With delicate leaves and stems, these herbs W H AT : can be used in their entirety and eaten raw.

Here are ways to maintain the Knowing how best to freeze your food will allow it to stay in top shape once it’s frozen. quality of your frozen food. Put cooled (never hot) food in the freezer. Use a freezer thermometer to check that the For most ingredients and foods, squeeze out air in the containers to avoid freezer burn. Too often, the freezer is where good food freezer compartment is at proper temperature (0°F/-18°C) FREEZER ETIQUETTE Label Well To help jog your memory down With watery ingredients, place in a container that leaves room for expansion (about 2 in/5 cm of space between the food and the lid).

Weight Matters As a general rule, look for fruit and produce that is relatively heavy for Mastering the Store: Section by Section its size—an indicator that it is ripe. Free from Bruising Bruised, overly soft Aspa r agus Avoca dos Broccol i Cabbage Can talou pe Corn Eggpl an t Gr a pefru it Kiw i Man go On ion Pa paya Pe a s Pi n e a ppl e Sw ee t potatoes To m atoes Wat erm elons food is one step closer to rotting, so check what you pick up carefully before putting it with cracked skin, as it will introduce bacte- MOST PESTICIDES ria into the produce.

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